100 Very Best Restaurants: #3 – Del Mar

Photograph by Scott Suchman.

How does a three-month-old restaurant land near the top of this list? Credit consummate pros Fabio and Maria Trabocchi, who have pulled off the most impressive debut of the year (and at the Wharf). Foie gras and truffles might be how many people define opulence, but the Trabocchis make the case that it’s the Spanish who best know how to luxe things up. There are garnet slices of Ibérico ham fanned around a candle to help bring out the flavors of its fat (the Trabocchis hired an expert from Spain to teach the staff to slice the prized pig), sweeter-than-lobster langoustines, and creamy paella with an array of briny treasures. Oh, and platinum service and fabulous desserts, too. Very expensive.
Also great: Croquetas with truffle and ham; chestnut soup with crab; lobster with potatoes and eggs; flan; churros; horchata soft-serve.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.